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Alhambra, CA, United States

Kuloba P.W.,University of Nairobi | Gumbe L.O.,University of Nairobi | Okoth M.W.,University of Nairobi | Obanda M.,Jomo Kenyatta University of Agriculture and Technology | Ng'ang'a F.M.,Coffee Chemistry
International Journal of Food Science and Technology | Year: 2014

Low-temperature nitrogen plasma (LTNP) was used to wither green tea leaf to study its effect on the polyphenol content. Using a dielectric barrier discharge chamber to provide the LTNP environment, green tea leaf was withered at various withering times. Made tea samples indicated that LTNP had an effect on polyphenol content. The highest polyphenol content of 78.56 mg g-1 in made tea was attained in 1 h after which it showed a decreasing trend with increasing retention time. For comparison purposes, green tea leaf was also withered in nonplasma environments. Highest polyphenol content of 133.4 mg g-1 in made tea was attained in a sample withered anaerobically in nitrogen gas at room temperature and atmospheric pressure for 18 h. In another sample, green tea leaf was directly macerated and dried without withering and fermenting and had polyphenol content of 101.91 mg g-1 in made tea. These contents were compared with green tea 4, purple tea and oolong tea that are currently manufactured in Kenya. © 2013 Institute of Food Science and Technology.

Coffee Chemistry | Entity website

Former Students Since 2014 we've had over one hundred students attend including certified Q-Graders, R-Graders, SCAE Authorized Trainers (AST) from small to medium companies, to global Fortune 500 firms participate in our Coffee Science Certificate (CSC) program. Below is just a brief sample list: Instructor Joseph A ...

Coffee Chemistry | Entity website

Cupping is perhaps one of the most important skill anyone can develop within the coffee industry. Initially developed by green coffee buyer, "cupping" provides a consistent methodology for evaluating a coffee's quality before determining a price on a lot ...

Coffee Chemistry | Entity website

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Coffee Chemistry | Entity website

Welcome back to this third and final issue of organic acids. In the last issue we briefly discussed the role of quinic, caffeic, and citric acid and its role in coffees flavor ...

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